If you haven't tried delicata squash, it's worth seeking out. The skin is tender enough to eat when cooked, so there's no peeling involved. All you have to do is slice it and then cook it. Here we sauté it with olive oil and a little orange juice and zest, then add a sprinkling of pistachio nuts to make it special.
NOT SURE YET i've yet to make this. i bought two small squashes, cut & seeded them. after thinly slicing just one, i have 4 cups, but another squash yet to slice. this recipe called for a large squash. i'm annoyed.
Review this recipe
Thanks for adding your feedback.
Your photo is being processed. If it doesn't appear after 10 minutes, try refreshing the page.